Seafood Broth

By • May 18, 2015 1 Comments

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Author Notes: A comforting broth filled with memories of heady Mediterranean flavours using fresh seasonal fish and shellfish from the Scottish coastGraeme Taylor

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Serves 2

  • 2 Langoustines
  • 6 Squat Lobsters (or crayfish)
  • 3 Shallots finely chopped
  • 3 Garlic cloves finely chopped
  • 1 sprig Rosemary finely chopped (about 1tsp)
  • 2 Tomatoes roughly chopped
  • 100 milliliters Dry White Wine
  • 150 grams White fish (Saithe, Cod or Haddock) cut into 1" chunks
  • 6 Mussels
  • 10 Cockles
  • 1 sprig Dill finely chopped (About 2tsp)
  • 1 handful Parsley finely chopped
  • 0.5 Lemons juiced
  • Knob Butter
  • splashes Olive Oil
  • Sea salt
  1. Remove the heads from the langoustines and squat lobsters, saving the bodies. Cover them with 400ml cold water plus ½ tsp sea salt and simmer covered for an hour to make stock,
  2. Sweat the shallots and garlic in the butter and a good drizzle of olive oil in a heavy based pot to soften without colouring,
  3. Add the rosemary and stir through for 30 seconds, then add the smoked paprika and stir for another 30 seconds,
  4. Add the tomatoes along with a splash of white wine to loosen then cook down to form a paste,
  5. Pour the stock through a sieve into the tomato paste and add 75ml of the white wine and cook through for 10 minutes. Correct for seasoning with salt,
  6. Add the white fish and cook for 2 minutes then add the reserved langoustine and squat lobster bodies and cook for a further 2 minutes. Remove from the heat and cover,
  7. In a separate pan cook the cockles and mussels. Heat a little oil, pour in the shellfish and a good splash of white wine. Cover and cook for 3-4 minutes,
  8. When cooked remove the mussels from their shells and add to the broth and add the cockles whole along with the cooking liquor,
  9. Stir through the dill and add the lemon juice. Correct for seasoning and serve topped with parsley.

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